Red Onion Borscht

A borscht that combines the sweetness of red onion with the earthiness of beets for a more approachable version of the all-beet classic; even people who don’t like beets will like it. You can serve this soup hot or cold, and either way it’s best with a dollop of sour cream. To make it heartier, pass the optional garnishes at the table.

4 tablespoons butter or extra virgin olive oil

4 large red onions, thinly sliced (about 6 cups)

1 medium to large beet, peeled and grated

Salt and freshly ground black pepper

1 bay leaf

1/4 cup ruby port, red wine, or freshly squeezed orange juice

5 cups vegetable stock or water

1/2 cup sour cream, or more to taste, for garnish

Snipped chives or thinly sliced scallion greens for garnish (optional)

4 hard-cooked eggs, cut into wedges (optional)

12 small waxy potatoes, like red or fingerling, halved and boiled or steamed (optional)

• Put the butter or oil in a large, deep pot over medium heat. When the butter is melted or the oil is hot, add the onions and grated beet and cook, stirring occasionally, until the onions are very soft and have taken on the color of the beet, 30 to 45 minutes.
• Sprinkle the onion-beet mixture with salt and pepper, turn the heat to high, and add the bay leaf and port.
• Add the stock a minute later and bring to a boil. Lower the heat and cook the soup for 15 minutes at a low simmer, with bubbles breaking the surface only occasionally. (At this point, you may refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
• Divide the soup among bowls, finish each with a dollop of sour cream, scatter with snipped chives if you’re using them, and serve at once. Pass the optional garnishes at the table if you like.

MAKES: 4 servings

TIME: About 1 hour